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Saturday, June 18, 2011

How to make Labne Balls

Lebne cheese is basically strained yogurt. I use Cyclops organic yogurt (green top) which I find to be the best for making labne. Use think plain yogurt which is just yogurt (no added gelatin or other thickeners).

To strain the yogurt I used a cotton cloth, not too fine, but finer that a muslin cloth or cheese cloth. Tight well and hang in the fridge with a container underneath to collect the liquid. Leave it for at least one night and one day. Two days if you can.

Here is your labne: you can spread it on bead, or spoon it on salads or hot food or nachos, but what I like best is to make little labne balls. Oil your hands with olive oil and shape small balls (about the size of a walnut). Add some more olive oil, salt and herbs or spices, like cumin seeds, coriander seeds, chili flakes, garlic, bay leaves, pepper, smoked salt, or anything that takes your fancy! I also like to roll them in dukka! If you fill a jar with olive oil to completely cover you labne balls, and add a few peeled garlic cloves, it will last several weeks.

Hi! Thanks for the lovely comment :) Your blog is lovely, I really like the photos and this is a really interesting recipe. I only use muslin to make tofu but that means I have some to try and make this!

Thank you, grazie, these were delicious. My husband says I must make more. How easy yet, so fantastic. I rolled mine in chilli powder and ground cumin and then, put in the oil to await supper. Served them pierced with fancy picks, arranged on spring greens salad. Your blog is so special.